5 of 9
Bluefish were abundant in the coastal waters of Massachusetts during colonial times, and they’re still an easy catch beginning in the spring. These indiscriminate predators, with their faces full of sharp teeth, have chewed their way back into the hearts of local chefs. Pickling and smoking the dark, oily flesh are two preferred ways of preparing the distinctly flavored fish. Try Loyal 9’s much lauded pickled bluefish on brown bread with shaved radishes and cultured cream for elemental colonial tastes.